Preheat oven to 325F. In a medium roasting pan, place beef rib roast, fat side
up. Rub salt, dried rosemary and pepper over roast. Insert meat thermometer into
center of roast, being careful that pointed end of thermometer does not touch
bone.

Roast 1 hour longer or until coating is golden and meat
thermometer reaches 140F. Internal temperature of meat will rise to 145F, medium
rare upon standing. When roast is done, place on warm large platter, and let
stand at room temperature 15 minutes to set juices for easier carving.